Ingredients
- 5-6 red capsicums
- 10 cloves of unpeeled garlic
- extra virgin olive oil
- 1 tsp of cumin seeds
- 1 tbsp of paprika
- 1/2 tsp each of peppercorns and sea salt
- 3 anchovy fillets
- 1 tbsp of lemon juice
Method
To make about half a litre of sauce, wash 5-6 red capsicums and place in a baking dish. Add 10 cloves of unpeeled garlic, sprinkle with extra virgin olive oil and place in a preheated oven at 240C for 15-20 minutes until the skins blister. Remove and cool the capsicums in a plastic bag; it will make them easier to peel.
Once peeled and seeded, place them in a food processor. Peel the garlic and add to the capsicums. Toast 1 tsp of cumin seeds in a pan until they start popping. Put them in a mortar with 1 tbsp of paprika and a 1/2 tsp each of peppercorns and sea salt and grind until fine. Place in the food processor with the capsicum and garlic and add 3 anchovy fillets, 5 tbsp of olive oil and 1 tbsp of lemon juice. Blend until smooth, adding more salt if necessary.
Serve with grilled vegetables, grilled or roast lamb or use instead of butter on sandwiches.
